Executive Chef – High-End Catering, Retail Café & Meal Programs

Job Description

Position Overview

We are seeking an experienced Executive Chef to lead all culinary operations across a diverse food service portfolio, including high-end catering, retail café operations, mandatory meal plans, and client-based food programs. This role is responsible for delivering exceptional food quality, strong financial performance, and outstanding customer satisfaction across all service areas.

The Executive Chef will act as both a culinary leader and client-facing representative, ensuring consistency, innovation, and operational excellence across all outlets.

Key Responsibilities

Culinary Leadership

• Oversee all kitchen operations across catering, retail café, and meal plan production
• Develop and execute high-end catering menus tailored to client expectations and budgets
• Ensure consistent food quality, presentation, and portion standards across all service lines
• Drive culinary innovation while maintaining operational efficiency and cost control

High-End Catering Operations

• Lead planning and execution of premium catering events (corporate, institutional, private)
• Manage event production from menu design through on-site execution
• Coordinate logistics, staffing, and timelines for seamless service delivery
• Ensure client expectations are met or exceeded at all events

Retail Café Operations

• Oversee daily café food production, menu offerings, and service standards
• Ensure fast, consistent, and high-quality food service in a retail environment
• Monitor sales performance, food cost, and product mix optimization
• Implement seasonal and promotional menu items to drive revenue

Mandatory Meal Plan Program

• Manage large-scale meal production for meal plan or institutional dining programs
• Ensure nutritional balance, consistency, and volume production efficiency
• Control food cost while maintaining quality standards for high-volume service
• Collaborate with operations to ensure timely and accurate meal delivery

Client Relations & Customer Satisfaction

• Act as a key culinary contact for clients and institutional partners
• Maintain strong relationships through regular communication and responsiveness
• Address feedback and resolve concerns promptly and professionally
• Ensure high levels of customer satisfaction across all service channels

Financial & Operational Management

• Manage food costs, labor efficiency, and inventory control across all units
• Work within approved budgets while maximizing quality and output
• Reduce waste and improve production efficiency across operations
• Support revenue growth through menu engineering and pricing strategies

Team Leadership

• Lead, train, and develop kitchen teams across multiple service areas
• Build a strong culture of accountability, professionalism, and excellence
• Schedule and manage staff based on operational needs and event demand
• Conduct performance evaluations and ongoing coaching

Health, Safety & Compliance

• Ensure compliance with all food safety and sanitation regulations
• Maintain clean, organized, and audit-ready kitchen environments
• Enforce safe food handling and workplace safety standards

Qualifications

Qualifications

• 7–10+ years culinary experience, including senior leadership roles
• Proven experience in catering, high-volume production, and retail food operations
• Strong background in client-facing culinary environments
• Excellent leadership, communication, and organizational skills
• Solid understanding of food cost control and financial management
• Culinary diploma or equivalent professional experience preferred
• Food Safe certification required

Key Competencies

• Strong client relationship management
• High attention to quality and detail
• Ability to manage multiple food service streams simultaneously
• Strong problem-solving under pressure
• Focus on customer satisfaction and service excellence